Bioactive Compounds Profile of Solok Arabica Coffee Analyzed by GC-MS Method

Rince Alfia Fadri, Kesuma Sayuti, Novizar Nazir, Irfan Suliansyah, Henny Fitri Yanti


The type of coffee affects the compounds in it, the environment, and the soil. One of the areas in West Sumatera where a Coffee Producer is Solok Regency. The kind of coffee that is cultivated in Solok is Arabica coffee. The height of the planting point has an influence on the taste, so Solok Arabica coffee has a different taste from the flavors of other Arabica coffees that are widely spread throughout Indonesia. This study aims to determine the compounds contained in Solok Arabica coffee, which was roasted at 200oC for 10 minutes. The compound detection in Solok Arabica coffee was carried out using gas chromatography-mass spectrometry (GC-MS). The results of GC-MS analysis detected 25 compounds in Solok Arabica coffee at 200oC for 10 minutes, and 4 of them were detected in large quantities, namely pyridine, caffeine, n-hexadecanoic acid, and butyl 9,12-octadecadienoate with amounts between 70-97 m / z. Pyridine is a benzene derivative by replacing CH groups with N atoms, which are toxic to humans because they can cause nausea, vomiting, headache, dizziness, and irritation when in contact with the skin. Caffeine is the main bioactive component of the purine ring system in coffee. The sensory test method used to determine the typical Arabica Coffee of “Ranah Minang†is cupping to assess the taste of the coffee. n-hexadecanoic acid is a saturated fatty acid with antioxidant, hypocholesterolemic, nematicide, anti-androgenic, hemolytic, pesticide, lubricant, 5-alpha reductase inhibitor, antipsychotic, and anti-inflammatory activity.


Arabica; coffee; bioactive; compounds.

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